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Yes, you can do this. What I would recommend is that you roast it, cool it, and then slice it. To reheat place it into a casserole or roasting pan with some stock, covered tightly. This will allow the meat to absorb additional moisture, while heating it through.

I do this a lot to reheat leftovers, adds additional flavor, in some cases tenderness, and does not dry out the meat.

Alan

I have dreamed of doing this but I always wonder if you can tell the difference.

I've used this method several times with great success. It is especially handy if serving off-site, where space/time might be an issue with hauling/cooking/carving a whole bird. If a chafing dish is necessary to keep warm, the hot stock also allows the sliced meat to hold better without drying out.

It also saves me lots of time and space the day of. Once the turkey's done the day before, it frees up an oven, and sliced meat is easier to store in the fridge than a whole bird.

Of course, you lose the ceremony of presenting and carving the turkey, but our family doesn't care; just give us the meat!

I say no for me personally. It will be drier. My crowd loves to sit around and hack at a carcass. My mother did try it once. We decided it was not what we like.
To find out if you like it try it.

Ooops - same comment with spell check for my fat fingers --- LOL

You might consider frying the bird "on the day". It takes much less time, is really juicy and flavorful. If you have the other dishes ready, it shouldn’t take much longer than the reheating.
PS make the gravy beforehand with stock and/or some turkey parts.
Maureen

I've had good success with a brined and bbq'ed bird that was carved and refrigerated with stock/pan juices as noted above. The brining is important, I think, to making it moist. It also seems to help it, along with the pan juices, to remaining moist the next day.